holiday recipies for class?

Question

ok. i have to make a holiday food (like cookies or something), but i cant find a recipie. im 15 and i need one that is quick and easy and inexpensive, bc i have to make it in front of the class. im more worried about the time its gonna take rather than the difficulty level. any suggestions?

oh yea. and a link to it if there was one

like, links to recipies, not just the page. i dotn know where to look

Answer 1

This is a quick and easy (yes this really easy!) recipe that is also yummy! I hope this helps!!!
Chocolate Caramel Popcorn
Prep Time: 20 minutes
Cook Time: 10 minutes
1 cup popcorn, for popping
For the caramel:
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, tempered (*See Note)

Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

*Very finely cut the 3/4 of the chocolate and place it in a heatproof bowl. Bring a pan of water to a simmer, remove from the heat, and place the bowl of chocolate over the water. Be careful that the bottom of the bowl does not touch the surface of the water or the chocolate will overheat. Stir the chocolate frequently as it is melting. Take the chocolate's temperature occasionally, to make sure that it does not exceed 120 degrees F.
Remove the bowl from the water; dry the bottom of the bowl, so that there is no risk of water falling into the melted chocolate. Add the remaining chocolate in large pieces. Stir constantly to melt and incorporate the remaining chocolate. This process should take between 5 and 10 minutes.

To bring the chocolate into a completely tempered state, reheat it repeatedly over the same pan of hot water for no more than 2 or 3 seconds at a time, until it reaches a temperature of 87 to 91 degrees F for bittersweet or semisweet chocolate or 84 to 88 degrees for milk or white chocolate.
Check the temperature of the chocolate after each heating, to prevent overheating it. If the temperature rises above 91 degrees F, the chocolate goes out of temper and you must start the process from the beginning.
Temperature is an important part of tempering and a good thermometer makes the process a lot easier. Bear in mind the temperatures in the chart below when tempering chocolate.
Temperature Chart: 110 to 120 degrees F: The chocolate should be melted to this temperature before tempering. The chocolate should be cooled by adding finely cut chocolate to begin restabilizing the crystals.
87 to 91 degrees F: The chocolate should be elevated to this temperature to be in temper for bittersweet and semisweet chocolates.
84 to 88 degrees F: The chocolate should be elevated to this temperature to be in temper for milk and white chocolates.
When you melt chocolate, the crystals in the cocoa butter dissolve and become unstable. If the chocolate sets again after being melted, the cocoa butter rises to the surface and forms a gray film. To prevent this, you need to temper the chocolate so the crystals become stable and the chocolate sets with a good texture and sheen. To make any number of chocolate decorations, cutouts or fine piping done on paper and transferred, it is important to temper the chocolate.
There are several different methods for tempering, all of which are geared toward restabilizing the crystals of cocoa butter so the chocolate returns to the same state it was in before melting. It is not practical to temper less than 1 1/2 pounds of chocolate since in a small quantity, temperature changes occur so rapidly that the chocolate will go in and out of temper haphazardly during the process.

Answer 2

I'd suggest assembling a hot apple cider drink. You can use a percolator coffee pot (not one that has had coffee in it!) or a big pot on a burner.

Hot Mulled Ginger-Spiced Cider
--Cooking Light, Dec. 2005

This recipe is prepared in an electric slow coker, freezing up the stovetop. However, it can be heated in a pot on the stove, if you prefer.

3 whole cloves
2 (1” x 4”) strips orange rind
2 whole allspice
1 (3”) cinnamon stick
1 (½”) piece peeled fresh ginger
12 cups apple cider
1/2 cup apple jelly
1/4 teaspoon ground nutmeg

1. Place the first 5 ingredients on a 5-inch-square double layer of cheesecloth. Gather edges of cheesecloth together, tie securely.

2. Place cheesecloth bag, cider, jelly and nutmeg in an electric slow cooker. Cover and cook on HIGH for four hours. Remove and discard cheesecloth bag.

Yield: 12 servings. (1 cup).
Calories 174; Fat 0g; Protein 1g; Carb 43.8g; Fiber, Chol, Iron, Sodium, Calc, all 0g.
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You could also demonstrate how to make a mix that everyone could give out as gifts. Have some mix in a deocrated mason jar, Gladware container, or other pretty container, w/ bow or Christmas fabric or a candy cane tied to it. It is just assembling and mixing, no cooking. (but you could have hot water ready to let them mix their own cup of hot chocolate after you're done.)


Gourmet Hot Chocolate Mix

1 25-oz. box non-fat dry milk
1 16-oz. jar non-dairy creamer
1 15- or 16-oz. container Nestle' Quik
1 13-oz. jar malted milk powder
1 cup powdered sugar
1 cup Ghirardelli Sweet Ground Chocolate and Cocoa

Mix all of the ingredients in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids.

To make hot cocoa: place 2 to 3 Tablespoons of mix into a mug. Add boiling water (or hot milk for richer cocoa) and stir well. You may use more or less mix to taste or depending on the size of the mug.

Answer 3

How about making a holiday fruit salad?

1 small bag coconut
green red and blue food coloring
1 tub of whipped topping
2 bananas
some walnuts
small jar of cherries (drained of juice)

(at home) take 3 bowls of coconut and put a couple of drops of food coloring in each and stir ... one red one green one blue... put them in separate baggies

(at school) using a big bowl from home

1. place cool whip in bowl
2. add bananas
3. add cherries
4 add walnuts
5. mix until blended
6. sprinkle coconut over the top
7. STAND BACK and let em scarf it up.

its easy good looking and tastes great. should cot you under $10.00

Answer 4

Try no-bake cookies or rice krispie bars--look at recipezaar.com or allrecipes.com

Answer 5

http://allrecipes.com/Recipes/Main.aspx
http://www.foodnetwork.com/
I love foodnetwork.com they have some pretty easy things on this site. I hope this helped you out.